My F&W
quick save (...)

Tips for Selecting Stew Meat

In every cookbook I’ve ever read, the meat of choice for stewing is chuck or rump. Although both are certainly good and flavorful cuts, I find it hard to get a meltingly tender result with them. Here are the cuts I like best:

For Beef

I like flanken (short ribs) or the large end of a brisket.

For Lamb

I think that the shank has a great flavor. When I don’t want the bone I prefer to use 2- to 3-inch cubes of shoulder.

For Veal

I like the shoulder as well as the so-called “osso buco” cut (shanks sawed into 2-inch slices).

For Pork

I use the butt to get a chunky stew and I love to braise big country-style ribs. (In summer I finish cooking the ribs on the grill.) For a really big taste, stew smoked pork hocks—or try asking your butcher for pig tails, ears and snouts. We get squeals of horror from our daughter, but, boy, are they delicious with spicy black beans.

Published January 1997


Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.